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Cook the gnocchi according to package directions until tender.
Brush and slice the mushrooms.
Chop the garlic and cut the sun-dried tomatoes into strips.
Dice the chicken.
Heat the olive oil in a frying pan and briefly fry the chicken in it.
Add the mushrooms and garlic and cook over high heat for about 4 minutes.
Spoon in the spinach and sun-dried tomatoes, pour in the cooking cream and simmer for about 4 minutes. Season to taste with salt and pepper.
Spoon the gnocchi into the cream sauce and heat through a little more.
Scoop the gnocchi onto a plate and enjoy!
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